This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Neve...

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Neve...

The increase in non-communicable diseases worldwide requires the food industry to seek strategies that guarantee people's food safety, such as improving the nutritional profiles of new products, replacing saturated fats with polyunsaturated fats, and Sodium reduction from other sales would improve the nutritional profile of any processed product. The present study formulated three hamburger proposals based on hydrobiological species paco (Piaractus brachypomus), boquichico (Prochilodus nigricans), and burjuqui (Chaetobranchus flavescens), partially substituting pork fat with microencapsulated fish oil by complex coacervation, and reducing the sodium level Porcine fat substitution was made in a proportion of 15%. The produced hamburgers were characterized by physicochemical, microbiological, sensory and lipid oxidative stability (TBARS) analyses. Results of 65.36% humidity, 17.77% protein...

En el presente trabajo de investigación se determinó la actividad antioxidante y antibacteriana del extracto etanólico de las hojas de Coriandrum sativum (culantro del país) y Eryngium foetidum (sachaculantro). Para la evaluación de antioxidantes se utilizó el extracto etanólico acidificado con 1% de ácido fórmico, se hizó pruebas de la Actividad Antioxidante (AA) y con los datos obtenidos por medio del espectrofotómetro UV-Vis se determinó la presencia de diferentes compuesto, siendo los mas representativos para Coriandrum sativum (culantro del país) las antocianinas (38,3686±3,6416mg de cianidina-3- glucosido/100g de muestra original) y los flavonoides (30,45±0,09gramos de quercetina/100g muestra original) y para Eryngium foetidum (sachaculantro) los fenoles totales (192,415±0,097mg EAG/100 g muestra original) y los flavonoides (10,34±0,0g de quercetina/100g muestra or...